Tomato Head
Last inspected: Jan 11, 2013
86
Score
Tomato Head has been inspected eight times since 2010. The most recent report on file is from Jan 11, 2013. A low risk tier reflects an inspection that turned up minimal issues. Tomato Head's record stops at Jan 11, 2013, more than two years back, so current conditions may differ.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited six times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 11, 2013
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING ALONG WALL BEHIND PIZZA DOE PREP TABLE TO REMOVE DEBRIS. ALSO FLOORS AT REAR STORAGE AREA IN CORNERS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND LID ON BACK OF MENS ROOM TOILET CRACKED. MUST REPLACE.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NOTED THERMOMETER INSIDE SERVICE COOLER NOT WORKING/CALIBRATED. MUST PROVIDE AND MAINTAIN.
40
86
Apr 10, 2012
Routine
4 minor violations.
View 4 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED DURING INSPECTION. NO PERSON ON PREMISES WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE.SERIOUS CITATION ISSUED 7-38-012(A) H000076808 13 COURT DATE 5/10/2012 RM112 400 W SUPERIOR CHGO,IL PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION AND MAIL-IN OPTION.
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT FORKS AT SERVICE COUNTER WITH HANDLES UP SO AS TO BE PROCTECTED FROM CONTAMINATION UNTIL USED.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR DRAINS AT REAR KITCHEN AREA.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST ADJUST HOT WATER PRESSURE AT EXPOSED HANDSINK IN PIZZA PREP AREA. MUST REPAIR LEAK AT UTILITY SINK FAUCET BASE.
38
82
Jun 1, 2011
Routine
3 minor violations.
View 3 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: THE KNIFE HOLDER IS DIRTY; WASH, RINSE AND SANITIZE THE KNIFE HOLDER.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE CAN OPENER IS WORN AND DIRTY; WASH, RINSE, SANITIZE AND REPAIR THE CAN OPENER. THE WALK IN COOLER DOOR IS DIRTY AND THE RACKS ARE RUSTY, REPAIR OR REPLACE THE RACKS AND WASH, RINSE, AND SANITIZE THE DOOR.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. THE WALLS BEHIND THE COOKING EQUIPMENT ARE GREASY AND THE CEILING IS YELLOWING. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
35
86
Nov 29, 2010
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Open the oven access doors and panels and clean the floor underneath.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors are dirty behind equipment and dark colored stains ran from the front kitchen to the rear, reseal the kitchen floors so they are smooth, sanitary and easy to maintain. An estimate for the floor resealing was viewed at this time.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
35
86
Nov 18, 2010
Routine
6 minor violations.
View 6 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Over 7 cockroaches were found under the steamtable and one under the pizza oven at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Open the oven access doors and panels and clean the floor underneath.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors are dirty behind equipment and dark colored stains ran from the front kitchen to the rear, reseal the kitchen floors so they are smooth, sanitary and easy to maintain. Clean up all of the dead roaches.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. The broken thermometer in the display cooler was replaced at this time.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All food handlers shall be required to use effective hair restraints to confine hair.
42
74
Jan 28, 2010
Consultation
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean out and sanitize the reach in cooler catch pans and door gaskets of roach evidence.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Continue to clean the floors from corner to corner especially under the oven and grease trap.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Fill in the holes in the walls behind the handsink and seal the base board under the steam table.
35
82
Jan 22, 2010
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean out and sanitize the reach in cooler catch pans and door gaskets of roach evidence.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Continue to clean the floors from corner to corner especially under the oven and grease trap.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Fill in the holes in the walls behind the handsink and seal the base board under the steam table.
35
82
Jan 15, 2010
Complaint
9 minor violations.
View 9 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. The pizza knife was observed being wiped on the same wet towel repeatedly , no sanitizer present. Use a sanitizing solution and towel to wipe food utensils between use.
4
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. 12 Live roaches were found under the oven, reach in freezer, steamtable, pizza prep cooler and inside the kitchen printer. Clean up all evidence of roach activity and minimize insect harborage.
18
Toxic items properly stored, labeled and used
Inspector notes: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. A can of Raid insecticide was found under the steam table next to bottles of lemon and garlic juice.
25
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert foil pans stored in the back room
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Clean out and sanitize the reach in cooler catch pans and door gaskets of roach evidence.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean up dead roaches under the pizza oven and two door upright cooler and maintain in sanitary condition.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Fill in the holes in the walls behind the steamtable and dough roller.
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.
42
64
Frequently Asked Questions
When was Tomato Head last inspected?
The most recent health inspection at Tomato Head on file is from Jan 11, 2013. The public record contains eight inspections in total.
What is the most common violation at Tomato Head?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited six times, more than any other issue at Tomato Head.
Has Tomato Head's inspection record improved over time?
Results have been roughly steady. Inspections at Tomato Head have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tomato Head means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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